2 (1 lb.) cans small, whole beets
1 c. cider vinegar
1/2 c. sugar
1 tsp. salt
8 hard boiled eggs, shelled

Drain the beets and reserve the liquid. Place the drained beets in a 1 1/2 quart jar. Measure the reserved liquid and, if necessary, add enough water to make 1 cup. In small saucepan, bring this liquid, the vinegar, sugar, and salt to a boil. Pour over the beets and refrigerate tightly covered for 24 hours. Next day, put the hard boiled eggs in with the beets and liquid. Refrigerate another 24 hours before serving.